Hybrid Dough Bread Recipe
A flavorful artisan loaf made with both sourdough starter and instant yeast.
Prep Time
30 minutes
Rise Time
3–5 hours
Bake Time
40–45 minutes
Total Time
5–7 hours
Yield
1 large loaf
Ingredients
For the Dough
- 100g active sourdough starter
- 450g bread flour
- 300g warm water
- 8g fine sea salt
- 3g instant yeast (about 1 teaspoon)
- 15g olive oil
Instructions
Step 1: Mix the Dough
In a large bowl, combine:
- Active sourdough starter
- Warm water
- Instant yeast
Stir until combined.
Add:
- Bread flour
- Salt
- Olive oil
Mix until a shaggy dough forms.
Step 2: Knead
Knead by hand for 8–10 minutes or use a stand mixer for 5–6 minutes.
The dough should become smooth, soft, and elastic.
Step 3: First Rise
Place the dough in a lightly oiled bowl.
Cover and let rise for 2–3 hours or until doubled in size.
Step 4: Shape
Turn the dough onto a lightly floured surface.
Shape into a round or oval loaf.
Place into a proofing basket or onto parchment paper.
Cover and rest for 60–90 minutes.
Step 5: Preheat the Oven
Preheat oven to 450°F (230°C).
Place a Dutch oven inside while preheating.
Step 6: Score and Bake
Transfer dough onto parchment paper.
Score the top with a sharp blade.
Place into the hot Dutch oven.
Bake covered for 20 minutes.
Remove the lid and bake another 20–25 minutes until deeply golden brown.
Step 7: Cool
Transfer to a wire rack and cool completely before slicing.
Tips for Success
- Use an active starter for the best flavor.
- The small amount of yeast helps ensure reliable fermentation.
- Add herbs, cheese, olives, or seeds for extra flavor.
- Hybrid doughs are excellent for beginner sourdough bakers.
Serving Suggestions
- Serve with soups and stews
- Make artisan sandwiches
- Toast with butter and jam
- Pair with olive oil and balsamic vinegar
This Hybrid Dough Bread offers the complexity of sourdough with the convenience and consistency of commercial yeast, making it an ideal everyday artisan loaf.
